Vegetarian Tex Mex Chili Recipe: A delicious and unique spin on your traditional chili! Best served with sour cream, cheese and side of corn bread!
I have always been a huge fan of vegetarian meals, I do love and adore my meat. Even though there is no meat involved, the vegetables always seem to add a lovely flavor to a dish. That’s what I noticed with this tex-mex style chili! It’s one of my favorites and it’s oh-so-hearty!
If your significant other is anything like mine and prefers to have meat in their meal, it’s okay to keep it a secret until they try it. Once my other half tastes the first bites and says, “Mmmm. This is great!”, I know it’s okay for me to tell him now. He’s usually shocked and kind of disappointed. Not sure why, LOL. Men.
Between you and I, I wish I still had some of vegetarian tex-mex chili leftover. It’s been so cold here and snowy. Well… we had 6 inches of snow the other day, no where near anything what New England has accumulated! WOW.
Here is a little tip I think you will like, it’s national chili day! I actually had no idea until I was scrolling through my Facebook feed and someone mentioned it. I think I am right on time with delivering this vegetarian tex-mex chili recipe to you. Ha.
Now this chili is great by itself, but it’s great when there are toppings on top – sour cream, cheese, and a side of corn bread. Yummy. Kind of makes me wish we still have some leftover. It didn’t last very long here and I usually get the opportunity to freeze leftovers, especially chili since there is only us two. Must make more soon.
- 1 and ½ cups black beans, drained
- 1 and ½ cups pinto beans, drained
- ½ teaspooon crushed red pepper flakes
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- 1 teaspoon dark chili powder
- ½ teaspoon cumin
- 1 teaspoon dried oregano
- 4 garlic cloves, minced
- 1 bell pepper, diced
- 28 ounce can of diced tomatoes
- 1 cup vegetable stock
- 1 and ½ cups corn
- Add all of the ingredients into a large slow cooker, at least 5+ quarts, and mix together. Cover and cook on high heat for 4 hours or on low for 8 hours.
- Serve with sour cream and cheese, or your favorite toppings.
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